Cape (Cardápio)

Entrée

Citrus cured ocean trout w daikon radish, avocado, finger lime, buttermilk,sesame and shiso

New season local asparagus veloute w smoked Hen's egg, spanner crab brioche

Rannoch farm quail roasted whole with nashi pear, hay baked and pickled celeriac

Tartare of kangaroo w kohlrabi, charred radicchio, macadamia cream, and saltbush

Baked baby heirloom cauliflower w rosemary, parmesan, golden raisin and cashew

Main

Parsley risotto w aged pecorino cheese, broad beans, sugar snap peas and mint

Pork belly and loin w blood pudding, quince, turnip and mustard

Fillet of a kingfish w eggplant puree, charerd leek, horseradish and wild rice

Steamed wild hapuka w bonito dashi, calamari and japanese mushrooms

From the grill

Market fish w caper, lemon and parsley butter

220g VIC/NSW, riverina eye fillet

400G VIC, sher wagyu porterhouse marble score 6+ - potato gratin, roasted heirloom carrots and green salad ( shared between 2 persons)

110

Sides

Green leaf salad w house dressing

Potato and parmesan gratin

Straight cut chips w rosemary salt

Buttered seasonal greens

Dessert

Textures of chocolate, coffee and hazelnut

Main Ridge goats' cheesecake w blueberry meringue, rosemary and honey, blueberry sorbet

Pineapple, cape schanck olive oil cake, sheep's yoghurt, rosella and kaffir lime

Selection of sorbet and ice cream

Selection of local and regional cheeses w quince paste, dried fruit and cracker

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